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October 19, 2010

This morning I stumbled out of bed at 7A.M and threw three sweet potatoes in the oven. I went back in my room, started my morning yoga routine, and realized mid chaturanga that I forgot to poke holes in the potatoes. I couldn't concentrate in savasana because I had visions of orange exploding all over the inside of my oven. Luckily, I dashed to the kitchen after a quick namaste and poked holes in my potatoes. After an early morning roast and some delicate stirring and watching sugar stick to the bottom of my pan, my entire apartment smells like cinnamon and my bread and oatmeal will taste just a bit better.

Sweet potato butter

Ingredients

- 3 medium sweet potatoes

- 1/2 cup organic cane sugar

- 1/2 cup apple cider

- 2 tsp cinnamon

- 1/2 tsp nutmeg

- 1/2 tsp ground ginger

- Pinch of sea salt

- Juice of one lemon

Instructions

- Preheat oven to 400.

- Roast potatoes (remember to poke holes) for 40 minutes or until soft. Allow to cool for a few minutes, then peel the skins. Add peeled potatoes to a bowl and mash until very smooth. You could also whiz them in a food processor if you'd like.

- Add potatoes to a medium sized pot with remaining ingredients. Bring pot to a boil, then turn down low and simmer for an hour. Yes, an hour. I promise it's worth it. The mixture will get thicker and creamy as the liquid evaporates and the sugars break down and dissolve.

- Add to a mason jar or tupperware container and refrigerate. The butter will keep for a couple of weeks without sterilization. Or, if you're like me, the butter will keep for approximately 48 hours.

Makes about 2 cups

This smelled so good that I almost gnawed my arm off from my growing hunger. In fact, I probably would have eaten my arm had it been slathered in sweet potato butter. I'm convinced that this scent should be on Yankee Candle's seasonal line.

If you like pumpkin butter, give this a shot. It's time intensive, yes, but really cheap and easy to make and it tastes heavenly. It's delectably sweet with just the right amount of spice. In short, it tastes like autumn. Just remember to poke holes in your potatoes, and be prepared to soak your sugared pot.